Red Garnet Beans
This hearty dish gets it's name from it's deep dark red color. For a gluten free option, substitute brown rice or quinoa for bulgur wheat.
- 1 bunch of beets, peeled and chopped
- 1⁄4 cup walnut oil
- 1⁄2 cup dulse
- 1⁄4 chopped walnuts
- 1 leek, chopped
- 2 carrots, chopped
- 1 cup dry bulgur wheat
- 1 cup dry aduki beans
- salt and pepper to taste Fresh sprig of rosemary
Soak aduki beans over night in 4 cups of water in a large pot. Bring aduki beans to a boil and add chopped beets and walnuts and let simmer. After 15-20 minutes, add chopped carrots and rosemary.
Then after an additional 15-20 minutes, add leeks and dulse.Cook until all vegetables and beans are tender. If all water evaporates before than add more water. While beans and vegetables are cooking, prepare the bulgur wheat in 2 cups water using rice cooker or on stove top.
After everything is finished cooking, fold bulgur wheat with the walnut oil into the bean and vegetable mixture. Add salt and pepper to taste and enjoy.